day 1 29 october 2018 › resources › content...12th dubai international food safety conference...

12th Dubai International Food Safety Conference

29th to 31st of October 2018

(Tentative Conference Program as on 8st of September 2018.

Note that the session timings can change later)

DAY 1

29 October 2018

OPENING CEREMONY

9:00 AM TO 10:00 AM

Venue: Sheikh Rashid Hall E

PLENARY SESSIONS

11:00 AM TO 05:00 PM


TOWARDS COLLABORATIVE LEADERSHIP TO COUNTER FOOD FRAUD

11:00 AM to 01:00 PM


Session Chair: Prof. Samuel Godefroy, University of Laval, Canada

Session Summary

Food fraud and economically motivated adulteration are of great concern in every region of the

globe and have the potential to affect consumers from a food safety and nutrition perspective.

It is also huge economic concern for countries, both involved in and affected by fraud. There has

been a switch in focus from how to detect fraud to how to prevent it. Food fraud was a key topic

of discussion on the agenda of the 40th CODEX Alimentarius Commission meeting in July 2017.

Introductory Note

Prof. SamuelGodefroy, University of Laval, Canada

Food Fraud:A Global Perspective

Dr. John Spink, Food Fraud Initiative, Michigan State University, USA

Overview of Current Food Fraud Situation in Arab region and Egypt-Efforts of Regulatory

Management

Prof. Hussein Mansour, CEO, National Food Safety Authority, Arab Republic of Egypt

Panel Discussion

Future Directions of Food Fraud Regulatory Policies

REGULATORY FOOD INSPECTION AND AUDIT APPROACHES IN CHANGING TIMES

3:00 PM to 05:00 PM


Being successful in developing and regulationsthat mitigate food safety risks and ensuring

satisfactory compliance to those regulations is the very foundation that will lead to food safety

throughout the food continuum, from farm gate to consumer plate. Development of current and

science based regulations and recommendations and practices has to go hand in hand with

encouragement of good food safety culture. Most importantly, the food industry has do what is

necessary to make food safety a part of their top priority.

This session organized in collaboration with NEHA ( National Environmental Health Association)

in the US will provide you with an international perspective on food regulations, particularly

from an inspection perspective. Listen to what the regulators, auditors and industry has to say!

How Food and Environmental Health Regulators should respond to Changing Trends

Dr. Dave Dyjack, Executive Director & CEO, NEHA

How Smart should ‘SMART’ Auditing Technologies Be?

Vincent Doumeizel , Vice President, Food & Sustainability, Lloyd’s Register group, UK

Self Verification- The Future of Inspection: A Food Industry Perspective

Alan Morgan George, CEO- ADNH Compass, Abu Dhabi, UAE

Digital and Data Driven Inspections - Dubai Municipality’s Initiatives

Sultan Al Taher, Head of Food Inspection Section, Dubai Municipality

POSTER PRESENTATION- 1

10:00 AM to 5:00 PM

Sheikh Rashid Hall F

EXHIBITION

10:00 AM to 5:00 PM


DAY 2

30 October 2018

BREAKOUT SESSIONS

GLOBAL UNDERSTANDING OF FOOD FRAUD (GUFF2018)

8:30 AM to 5:00 PM

Sheikh Rashid Hall A

This full-day symposium will focus on providing progress updates on these key areas:

Provide a global perspective of food fraud and how it impacts us

Harmonization of food fraud regulatory policies and initiatives

Preventative measures for the food industry

Risk communication, information sharing and capacity building to prevent food fraud

OVERVIEW AND OUTPUT OF GUFF2018

8:30 AM to 10:30 AM


This session will summarize the output of the GUFF workshop held on the 28 of October 2018 in Dubai. Introductory Note

Dr. Pamela Byrne, CEO-Food Safety Authority of Ireland Chair: Prof S. Godefroy-Université Laval

Panel Discussion: Quality Management Systems Applied to Food Fraud Prevention

Pamela Byrne-Food Safety Authority of Ireland Aline Dimitri, Canadian Food Inspection Agency Ryan Newkirk, US Food and Drug Agency Kenneth Lowery, US CODEX Fan Yongxiang, CFSA Philippe Loopuyt, Food Fraud Network, European Commission Andy Morling, National Food Crime Unit (United Kingdom) Renata Clarke, Food Agriculture Organization of United Nations Tom Heinland, CODEX

Prof. Hussein Mansour, National Food Safety of the Arab Republic of Egypt

OVERVIEW OF INDUSTRY APPROACHES TO PREVENT AND MANAGE FOOD FRAUD

INCIDENTS

11:30 AM to 01:00 PM


Session Chair: Dr. Brian Bedard-CEO-GMA Foundation

Panelists:

Dr. Karen Everstine, Decernis (TBC) Dr. Steve Gendell, US Pharmacopeia Dr. John Spink-University of Michigan State Dr. Ronald Johnson, AOAC Ms. Monique Pellegrino, Danone Dr. Bob Baker, Mars

Update on Consumer perceptions: China and Europe Case Studies

Dr. Moira Dean, Queens University of Belfast

Industry Perception on food fraud and its management: Canada Case Study

Mr. Marc Hamilton, CEO, GroupeEnvironeX

Busting Myths of False Food Fraud Incidents: INFOSAN’s Risk Communication Efforts

Dr. Peter Ben Embarek, INFOSAN-World Health Organization

PANEL DISCUSSION: Towards reliable sources of information on Food Fraud Incidents

CONSEQUENCES OF FALSE REPORTING OF FOOD FRAUD INCIDENTS

2:00 PM to 05:00 PM


Session Chair: Prof. Samuel Godefroy-Université Laval

Introductory Note

Dr. Virginie Barrere-Université Laval

Panel Discussion on False Reporting of Food Fraud Incidents

Dr. Moira Dean, Queens University of Belfast Dr. Peter Ben Embarek, INFOSAN-World Health Organization Dr. DeAnnBenesh, AOAC (TBC) Dr. John Szpylzka, AOAC Dr. James Donarski, FERA Dr. Pamela Byrnes, Food Safety Authority of Ireland Dr. Shaun Kennedy, University of Minnesota Dr. Jessica Zhang, CFSA

Session Wrap-up

Prof. Samuel Godefroy, Université Laval

Ms. Monique Pellegrino, Danone

Dr. Bob Baker,Mars


10:00 AM to 5:00 PM


EXHIBITION

10:00 AM to 5:00 PM


IAFP SYMPOSIUM: PREVENTATIVE MEASURES TO ASSURE SAFETY OF FOOD

9:00 AM to 11:00 AM

Sheikh Rashid Hall E

Safe manufacture of food products requires diligence and follow-through. It requires recognizing

the scope of the process, including all aspects from field to fork. There is no disagreement that

we need a paradigm shift in food safety with increased focus on the prevention of food safety

risks rather than response to crises after they happen.

The regulatory approaches to managing food safety is changing rapidly. However, we still face

many food safety challenges in the form of large multi-country outbreaks, incidents of

adulteration. This session will focus on both regulatory as well as the industry approaches to

creating and managing a preventative food safety system. The session will also highlight ways

and means to validate and verify whether the programs are effectively working.

Speakers:

Ruth L. Petran, VP RD &E Food Safety and Public Health, Ecolab

Prof. Manpreet Singh, University of Georgia, U.S.A

SOFTWARE FAIR FOR PREDICTIVE MICROBIOLOGY AND RISK ASSESSMENT TOOLS

9:00 AM to 12:00 PM


Organizer: Dr. MariemEllouze, Inernational Committee on Predictive Modelling in Food

(ICPMF)

Predictive microbiology tools are usually based on peer-reviewed models and some databases

allow theuser to collect information on the behavior of a particular micro-organism or a group of

micro-organisms in a specific substrate orfood almost immediately. The information provided by

databases isalready formatted and one can quickly evaluate if the data arerelevant to the user's

specific needs, or compare the results to thoseobtained experimentally.

This session will feature hands-on demonstrations of software tools for predictive microbiology

and risk assessment.

IMPACT OF MICROBIOLOGICAL SAMPLING PLANS ON PROCESS VERIFICATION

12:00 PM to 01:00 PM

Sheikh Rashid Hall C

Organizers: Food Safety Department, Dubai Municipality

Microbiological tests are performed to reach a decision or judgment. If the purpose for

collecting a sample cannot be defined, then the analysis should probably not be done. When

applied properly, microbiological sampling is a tool that can be used by processing

establishments to evaluate process control. If microbiological sampling is not properly used, it

can give a false sense of security that the process is in control when it is not. This session will

provide best practices that can be applied throughout the industry to help develop appropriate

procedures for using microbiological testing to verify process control.

NOVEL APPROACHES IN FOOD SAFETY - TOOLS FOR DETECTION, PREVENTION AND

CONTROL

11:00 AM to 01:00 PM

Sheikh Rashid Hall D

Evaluation and Validation of Non-Living Bacterial Surrogates in Equipment and Facility

Sanitation and Produce Wash Systems

Anthony Zografos, SafeTrace

Fraud Identification in Processed Meat Using PCR: Poultry Sausage as a Target

FatemaFikree, , Abdullah Al Hashemi , Abu Bakr Kamal, Dubai Municipality

Bio-preservative Agents: Antimicrobial Activities of New Probiotics Isolated from Emirati

Foods

Dr. MutamedAyyash, Food Science Department, College of Food and Agriculture, United Arab

Emirates University, Al Ain, UAE

Detection of Salmonella spp., Salmonella Typhimurium and Salmonella Enteritidis in Different

Poultry Matrices from a Slaughterhouse in Brazil

Wendy Lauer, Bio-Rad

DAY 3

31October 2018

BREAKOUT SESSIONS

TRENDS IN NEXT GENERATION SEQUENCING AND PULSENET UPDATES FROM THE

REGION

9:00 AM to 11:00 AM


Foodborne infections are a global problem. International travel and the worldwide import and

export of foods allow foodborne diseases from one country to cause infections in other parts of

the world. PulseNet International wasdeveloped to confront these challenges.As part

of PulseNet International Steering Committee, PulseNet USA scientists participate in building

laboratory capacity to conduct molecular surveillance for foodborne infections. CDC PulseNet

collaborates with international scientists to develop, validate, and implement standardized

subtyping methods.

This session will focus on the new technologies that are available for detection of pathogens,

Sequencing technologies and development of surveillance methods, and communication about

international outbreaks. The regional members will also present their country experience.

Updates on Tools to Enhance Foodborne Disease Surveillance and Outbreak Investigation

CDC Team, US

Developments in Whole Genome Sequencing and Other Trends in Techniques Use for

Detection of Pathogens

Dr. Peter Gerner-Smidt, Chief, Enteric Diseases Laboratory, CDC, USA (TBC)

PulseNet Middle East status and Activities

Dr. Amina Al Jardani, MOH, Sultanate of Oman

Epi and Lab Coordination -Lebanon experience

Prof. Ghassan Al Matar, Lebanon

Foodborne Disease Surveillance – Updates from Dubai

Dubai Municipality

Panel Discussion on Emerging Challenges and the Future Programs

FOOD SAFETY CULTURE – CREATING EXCELLENCE IN A DATA DRIVEN WORLD

Organizer: Dubai Municipality

Food safety culture is about raising awareness and making employees understand why food

safety is essential to the business and, more importantly, their customers. Creating a good food

safety culture involves addressing people’s perceptions, beliefs, attitudes, values, practices and

behaviors.Science and technology have opened significant opportunities to improve and ensure

food safety. Technology is helping to reduce human error, monitor business and reduce risks to

ensure brand protection and it is an enabler of simplified procedures. The session will highlight

how technology can be used to create a culture of transparency, making employees feel more

engaged and active. All of which positively contributes to the creation and dissemination of an

effective food safety culture.

TRENDS IN TRANSPORT REFRIGERATION AND COLD STORAGE

Organizer: Climate Control ME

There is a pressing need for greater involvement of transport refrigeration and cold storage

cutting-edge technical solutions to further strengthen food safety measures across the entire

value chain. This session will address the impact of shortfalls in transport refrigeration and cold

storage infrastructure on food safety and quality assurance in the region. Further to that, the

session will aim to identify specific solutions and technology driven trends in transport

refrigeration and warehousing.

REGULATORY APPROACHES TO PROMOTING HEALTHY EATING AND PROMOTING A

SUSTAINABLE FOOD CULTURE- A GLOBAL PERSPECTIVE

This session will showcase some of the best approaches, particularly centered around how

governments can promote healthy and sustainable food culture. The session will also focus on

how technology can be used to promote and create the necessary behavior change.


10:00 AM to 5:00 PM


EXHIBITION

10:00 AM to 5:00 PM


SPECIAL PROGRAMS

STUDENT PRESENTATION COMPETITIONS

Students will get 5 minutes to present a research or review that they have done on food safety,

applied nutrition or any relevant public health aspects. The presentations will be evaluated by a

panel of judges and the best presentations will be rewarded.

MASTERCLASS 1

Food Defense and Threat Assessment and Critical Control Point (TACCP)

Trainer: Dr. Mohamed Al Mohamady

This masterclassis designed to enable the delegates to understand the basic elements to food

defense and the most common vulnerabilities and threats of the food supply chain. In addition,

how to evaluate those vulnerabilities and threats in a systematic way and how it can be built in

to the food safety management system.

MASTERCLASS 2

Evaluation of Special Processes in Retail and Food Service- A Regulatory Perspective

The course will focus on the microbiology of these various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazard associated with each process. Particular emphasis will be placed on reduced oxygen packaging (ROP) in retail settings. The course will include practical evaluation of various food samples, verification and validation of HACCP plans, and approaches to conducting inspections. Upon completion participants will be able to: • Recognize special processes and identify possible hazards associated with the foods made using these special processes

• Identify control measures available to prevent, reduce, or eliminate the hazards • Lean how to evaluate the effectiveness of the HACCP plan during an audit or inspection.

WORKSHOPS DURING 12TH DUBAI INTERNATIONAL

FOOD SAFETY CONFERENCE

IAFP Workshop: Process Validations and Verification – The Essentials!

Date: 28 October 2018

Venue: Dubai World Trade Centre

Trainer: Prof. Manpreet Singh, University of Georgia, U.S.A

Registration:The attendance for this workshop is free for delegates who have paid for the

conference. After the payment is confirmed, please email us with the receipt to [email protected]

with your registration details. Registration will be on a first-come, first-served basis.

Course Outline:

Validation and verification processes are critical components of a good food safety plan and are complementary to each other. However, many confuse the meaning and function between the two terms. Validation of control measures are required for both human and animal food when a biological hazard is identified as requiring a control.Once validation is completed, verification procedures have to be established to ensure that the implemented processes are effectively and consistently carried out and that a confirmation that the business is doing what is intended and that it is effective and activities are properly documented. However, recent outbreaks, both regionally and internationally, suggest that validations and verifications are not carried out effectively. The session will focus on the design of validation studies and verification programs with food safety objectives in mind.

http://poultry.caes.uga.edu/people/faculty/ManpreetSingh.html

mailto:[email protected]

Workshop on Prevention of Food Fraud


Time: 8:30 AM to 5 PM


Registration: By invitation or upon prior request only. Mail to [email protected]

Université Laval (INAF/FSAA), in collaboration with DIFSC are co-organizing a Workshop on Food Fraud that will be held on October 28 in the Dubai International Convention and Exhibition Center.

This workshop is part of a series that was launched in April 2017 in Quebec City, Canada, and in October 2017 in Beijing, People’s Republic of China, under the theme “Global Understanding of Food Fraud (GUFF)”. The Dubai Food Fraud Workshop will host several discussions on guidance to industry in relation with food fraud prevention and management, food regulatory policies to be applied to mitigate food fraud incidents and the development of Standard Methods Performance Requirements (SMPR) for Non Targeted testing to be established under the auspices of AOAC INTERNATIONAL. The Dubai Food Fraud Workshop is co-organized by DIFSC and Université Laval/INAF in collaboration with DIFSC, Mars, Danone, R-Biopharm, GroupeEnvironeX and AOAC international. For more information and/or to participate to the GUFF Workshop on 28 October 2018, please contact: [email protected]



Instructor Skills Training (IST): A Workshop to Improve Your Training Skills


Time: 8:30 AM to 5 PM


Organizer: NEHA www.nehar.org

Registration: This is a priority training for all approved trainers in Dubai. The attendance for this

workshop is free for delegates who have paid for the conference. After the payment is confirmed,

please email us with the receipt to [email protected] with your registration details. Registration

will be on a first-come, first-served basis.

This workshop gives participants the opportunity to hone their presentation, demonstration,

facilitation and other key skills, and is designed for trainers and educators and anyone involved

in public presentations.

The 1-day workshop offers:

An in-depth look at three high-impact skills - facilitation, demonstration and

presentation;

A brainstorming session focusing on behavior management, common instructional

challenges, and some of the skills needed to resolve unexpected disruptions; and

An opportunity for participants to apply what they have learned in a mini-presentation

before their peers;

An overview of 20 key instructor skills aimed at making instructors and presenters more

engaging and effective.

https://www.neha.org/eh-topics/food-safety-0


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